The 4-qt @STAUB USA Dutch oven is currently over $200 off the regular price(!!) ($129.99 on sale versus $349.99 regular retail), which has to be just about the BEST deal I’ve seen in a long time!   I don’t know much about baking bread, but one thing I do know is that a good quality Dutch oven makes all the difference! If you’re not sure why you should choose Staub over another cast iron brand, here are a few reasons why we love them and have been using their products for years:    1. QUALITY! This is the type of cookware that will last you a lifetime (and hopefully can even be passed down one day!). Some of our skillets are several years old now and are still in perfect condition.  2. The enameled cast iron surface doesn’t require seasoning, which means you can wash it with soap and water! MUCH easier than regular cast iron. The surface also distributes heat very evenly.  3. They have a special lid design with tiny bumps on the interior that evenly returns juices back onto your food, keeping it super moist and flavorful.    This would make the BEST holiday gift. Happy shopping! #MadeInStaub #blackfridaydeal

3-ingredient Mango Sorbet for ep. 12 of Better Than Store-Bought 🥭😍 Most store-bought sorbets are absolutely loaded with added sugar, but you only need 1/4 cup of honey for the entire batch of this recipe. If you have super sweet mango, you can always leave out the honey altogether! RECIPE: 5 cups fresh or frozen mango 1/4-1/3 cup freshly squeezed lime juice 1/4-1/3 cup agave or honey If you want to serve these in mango halves, slice the mango and use a spoon to remove the fruit. It took about 5 mangos to get 5 cups. Transfer to a sheet pan lined with parchment paper and freeze until frozen solid (~2 hours). Add all ingredients to a food processor or blender and blend until completely smooth. This may take a minute or two since the mango is frozen. Stop to scrape down the sides in between blending to make sure everything is incorporated. Enjoy right away for a soft serve style, or scoop into mango halves and return to the freezer until set (2-3 hours). You can adjust the lime juice and agave/honey to your preference! I personally love it with lots of lime juice and just a tiny bit of sweetener. If your mango is perfectly ripe, it may be naturally sweet enough on its own! PRO TIP: Add in a tiny splash of vodka or tequila. This will prevent it from freezing fully, so the sorbet will always be super easy to scoop straight from the freezer! #mango #sorbet #easyrecipe

Tomato Pesto Grilled Cheese Croutons with Sheet Pan Tomato Soup in celebration of National Grilled Cheese Month 🤩🍅 #RothPartner (Recipe below 👇) This is one of the BEST grilled cheeses I’ve ever made. We used @Roth Cheese Tomato Basil Havarti to pair with the soup and it’s just 🙌👌Roth Havarti is PERFECT for grilled cheese – it gets super melty for the perfect cheese pull! It’s delicious as a regular grilled cheese or as croutons – you really can’t go wrong 🧀 Go grab some Roth Cheese Havarti in the deli section at a @Walmart Supercenter or grocery store near you and give this recipe a try! #RothCheese #ReachforRoth We’re pairing the grilled cheese with another easy sheet pan soup recipe! The soup is made with 3 kinds of tomatoes (fresh, sun-dried and tomato paste) and it's so flavorful 🍅 Bookmark the RECIPE below 👇 Grilled Cheese (makes 1 sandwich - adjust amounts as desired): 2 slices sourdough 3 oz Roth Tomato Basil Havarti, shredded 2 tbsp chopped sun-dried tomatoes 2 tbsp pesto Soup: (4-6 servings): 3 lb. ripe tomatoes, chopped 1 small red bell pepper, halved 1 small yellow onion, cut into wedges 3 large garlic cloves 3 tbsp olive oil 1 ½ tsp salt ½ tsp pepper Optional: 1 tsp smoked paprika 2 tbsp fresh oregano, chopped 3 tbsp fresh basil ¼ cup chopped sun dried tomatoes (oil-packed) 2 tbsp red wine vinegar 2 tbsp tomato paste 1/2 cup heavy cream 2 cups chicken or vegetable broth, heated in a small pot Preheat oven to 400F. Add tomatoes, bell pepper, onion and garlic to a sheet pan. Drizzle with olive oil, salt, pepper, paprika and oregano. Roast for ~30 minutes, until all vegetables are tender. Add the roasted veg + all remaining soup ingredients to a high speed blender and blend until completely smooth. To make the grilled cheese croutons, heat a little butter in a skillet. Toast the bread slices, then flip. Put cheese on both sides, then top with sun-dried tomatoes and pesto. Put the two slices together and cook the sandwich until bread is golden brown on both sides and cheese is super melty. Cut into croutons and enjoy with the warm soup! #soup #sheetpandinner #grilledcheese

Peanut Butter Ritz Cracker Sandwiches for ep. 9 of Better Than Store-Bought 🥜 (recipe below 👇) These were one of my favorite snacks growing up, but they’re even better homemade! The crackers are buttery, crisp, and made with just a few simple ingredients. They’re delicious plain, too – especially on a cheese/charcuterie board! The filling is just peanut butter and powdered sugar to thicken it. If you don’t want any added sugar in the filling, you can also just use a thicker unsweetened peanut butter or you can use powdered peanut butter with some water to thin it out. HOMEMADE RITZ PEANUT BUTTER CRACKERS Makes ~24-30 sandwiches or 50-60 crackers Crackers: 1 ½ cups bread flour 2 ½ tsp baking powder 2 tsp sugar 1 tsp kosher salt 6 tbsp cold unsalted butter, cubed ½ cup cold water Egg wash + more salt for topping 
Filling: ¾ cup unsweetened peanut butter 4-5 tbsp powdered sugar (optional) Add flour, butter, baking powder, sugar & salt to a food processor and pulse a few times. Add in the water and pulse a few more times to incorporate. Move the dough to a clean surface and shape into a ball. Divide into two and flatten each into a ½ inch thick rectangle, wrap with plastic wrap, and chill in the fridge for 1 hour. Preheat oven to 350˚F. Roll the chilled dough into a circle about 9-10 inches in diameter. It should be about ⅛" thick. Aim for slightly thicker rather than thin if you're not sure. Cut into rounds with your fluted pastry ring and transfer to a parchment-lined baking sheet. Using a skewer, poke a few holes in each cracker. Beat an egg with 1 tablespoon of water, then brush lightly onto each cracker. Sprinkle crackers with a bit more kosher salt. Bake for ~15 minutes, or until outer edges of the crackers are golden brown. Let the crackers cool. Mix together peanut butter and powdered sugar and pipe or smear onto a cracker, then top with another to create your peanut butter sandwich. Lots more info & FAQs on our website - link in bio. #homemade #peanutbutter #diy

Green Garden Cocktail 🪴🍹made with cucumber juice, elderflower liqueur, vodka, lime juice & simple syrup! (RECIPE below 👇) To make this into a mocktail, leave out the vodka or sub in a zero proof alternative like @Ritual Zero Proof. For elderflower, use an elderflower soda or syrup - we like @Fever-Tree elderflower tonic water! Green Garden Cocktail Makes 2 Ingredients: 1 large cucumber, peeled and diced 2-3 tbsp water 3 oz vodka or gin 2 oz elderflower liqueur 2 oz lime juice (freshly squeezed) 1 1/2 oz simple syrup (or more to taste) For garnish: cucumber ribbons and/or chamomile Add cucumber to a blender with water and blend until smooth. Strain through a fine mesh sieve and discard the pulp. Fill a cocktail shaker halfway with ice. Add 4-6 oz cucumber juice (depends on how much cucumber flavor you want) and all remaining ingredients. Shake well, then strain into 2 cocktail glasses. To make the cucumber garnish, use a peeler to peel thin strips of a mini cucumber. Accordion fold the cucumber strip and place on a cocktail pick. #vodka #cocktails #cucumber #spring #cheers

Hot Honey Chicken Bowls for ep. 8 of Better Than Store-Bought! 🔥🍯 My husband always orders this at Sweetgreen, but we’re trying to cut down on eating out, so we’re meal prepping it instead and saving $$ doing it! RECIPE LINK IN BIO (it’s way too long to include the recipe in the caption) You can make 6 (large!) servings of this hot honey chicken bowl for about $6.50 per serving. One store-bought serving is $15, so meal prepping a big batch at once is such a cost effective way to make sure you have a delicious, healthy lunch or dinner any day of the week! The bowl is made with a base of quinoa, blackened chicken (you can also use tofu to keep it vegetarian), spiced roasted sweet potatoes, an easy cabbage/carrot slaw, hot honey sauce and (optional) crispy shallots. It’s the perfect recipe to make on Sunday and enjoy all week, and all of the components keep really well in storage containers. Side note: click the link in our bio for these vacuum seal storage containers. They’re our favorite and keep food super fresh! #mealprep #hothoney #chicken #dinner #healthyrecipes

STRAWBERRY RHUBARB GIN 🍓 We’re bringing back last year’s popular series ‘Infuse Your Booze’ for season 2! Here’s everything you’ll need to make this infusion: Supplies – head to the link in our bio for a list of everything we use for our infusions, including these jars! Ingredients: 2 cups sliced strawberries 1 - 1 1/2 cups sliced rhubarb (only use 1 cup if you prefer it less tart) 750ml (a fifth) of gin Add the strawberries and rhubarb to a large (1L+) glass jar. Cover with gin, making sure all of the fruit is submerged in alcohol. Let sit in a cool, dark place for at least 3 days, or up to 1 week. Strain through a fine mesh sieve. You can keep the strained gin stored at room temp. It will technically keep indefinitely, but if it develops any strange colors or smells, discard. (This has never happened to us, but better to be safe!) To make the gin and tonic, simply combine 2 oz of the infused gin, 4 oz of tonic water and a good squeeze of lime. I like mine with a lot of lime, but it’s optional! Let us know what questions you have about infusing in the comments below! If you missed last season, we shared recipes like strawberry vodka, spiced pineapple rum, cherry bounce, peach pecan bourbon, jalapeño lime tequila, coconut rum and so much more. Let us know what you want to see next! Don’t forget to follow for more seasonal infusions 🍓 #infuseyourbooze #strawberry #rhubarb #gin #cocktails

Homemade Goldfish Crackers for ep. 7 of Better Than Store-Bought! 🧀 If you like to make your own snacks from scratch, you’re in the right place! In this series, we’re sharing recipes for some of our favorite store-bought snacks. (A few we’ve already shared include cheez-its, pop tarts, and fruit roll ups 😍) These homemade goldfish are surprisingly easy to make with just a few basic pantry ingredients, and you can cut them into any shape you’d like. If you want the link to these goldfish cutters, click the link in our bio and head to our Amazon page. RECIPE (makes 300-400 crackers) 8 oz sharp cheddar cheese, finely grated 1 cup all purpose flour 1 tsp kosher salt 1 tsp sugar 1 tsp baking powder ½ tsp paprika ½ tsp celery salt ½ tsp onion powder 2 tbsp unsalted butter, chilled 4-5 tbsp cold water Goldfish cutter (linked on our Amazon page) Add cheese to a food processor and pulse a few times. Add in flour and all spices and pulse until evenly incorporated. Add in butter and 4 tbsp cold water and pulse a few more times. Move the dough to a work surface and knead until it forms a dough that sticks together. If it's still crumbly, add more water in small increments until it comes together. Divide dough in half and shape into two 1" thick discs. Cover and refrigerate for 30 minutes to an hour. Preheat oven to 350˚F and line two large baking sheets with parchment paper. On a floured work surface, roll out each dough disc into a roughly 9-10" by 11" rectangle. It should be about ⅛" thick. Use your cookie cutter to cut the goldfish, and move to a parchment-lined baking sheet and sprinkle with salt to taste. You can re-roll any dough scraps. Bake for 14-16 minutes, until bottoms are slightly browned. Let cool completely on the baking sheet before enjoying. Storage info & FAQs on our website, link in bio. #goldfish #homemade

Rainbow Carrot Sesame Salad + some knife skills practice! 🥕🔪 You can find the full recipe below 👇 but before you make it, let’s chat knives! 🔪 Good quality knives are (in my opinion) one of the most important investments for home cooks of any level. We’ve been using @ZWILLING USA Pro knives for years & absolutely love them. I especially love the Le Blanc (white) finish (the one we’re using here). They use a specially formulated German stainless steel for the blades that stays sharper longer. The handle is ergonomic and seriously feels like an extension of your hand! The 8-inch chef's knife is my go-to for almost everything. We highly recommend! The Pro Le Blanc collection (shown in this video) is currently on sale – 20% off!! – so now’s the time to invest. Click the link in our bio if you want to check them out! 🫶#Zwilling1731 #ad Bookmark the RECIPE below 👇 (4-6 servings) 1 lb. carrots (regular or rainbow carrots) 1/4 cup finely chopped scallions 2 tbsp finely chopped cilantro 
 2 tbsp finely chopped basil Optional: sesame peanut brittle (recipe below) Dressing: 3 tbsp rice vinegar 2 tbsp sesame oil 1 1/2 tbsp soy sauce 1 tbsp miso paste 1 tsp sriracha 1 tsp coconut sugar 1 tsp minced garlic 1 tsp grated fresh ginger Sesame peanut brittle: SESAME PEANUT BRITTLE: 1/2 cup sesame seeds 1/2 cup chopped peanuts (we used lightly salted) 3 tbsp agave or honey 2 tsp sesame oil 1/2 tsp ground ginger 1/2 tsp salt Preheat oven to 275˚F and line a small sheet pan with parchment paper. Add all ingredients to a small bowl and stir well to coat. Spread onto baking sheet in an even, thin layer. Bake for ~25 minutes, until the edges are slightly browned. Remove from oven and let cool before breaking up into bite-sized pieces. To julienne the carrots, start by cutting the carrot into ~3 in. pieces. Slice off one side of the carrot so you can lay it flat on the cutting board. Slice into thin planks. Stack 2-3 planks together, then slice into thin strips. Repeat with all carrots. A sharp knife is essential for this! Make sure to curl your fingers to keep them safe 😉 Whisk together all dressing ingredients. Add all salad ingredients to a large bowl and toss with dressing. Top with brittle just before serving. #salad #knifeskills #carrots

Strawberry Quinoa Salad with Pecan Brittle & Jalapeño Lime Vinaigrette 🍓🥑 (recipe below 👇) STRAWBERRY QUINOA SALAD (serves 4) 1 cup cooked quinoa, cooled (1/3-1/2 cup dry) 5 oz (1 container) arugula, baby kale or spinach 1 cup sliced cucumber 1 pint strawberries, sliced 1 avocado, diced 1/2 cup toasted pecans or our pecan brittle (recipe below) 1/2 cup crumbled feta cheese Vinaigrette: Half of a small jalapeño, deseeded and minced 1/3 cup olive or avocado oil 1 tsp lime zest 2 tbsp lime juice 1/2 tbsp honey 1 tsp kosher salt Pecan brittle (optional): 1 cup pecans, roughly chopped 1/2 cup pumpkin seeds 1/4 cup maple syrup 2 tsp olive oil 1/2 tsp salt 1/4 tsp pepper To make the brittle: preheat oven to 275˚F. Add all ingredients to a bowl and mix well to coat. Spread on a small baking sheet lined with parchment paper. Bake for 35 minutes, then remove from oven & let cool. Once cooled, break into small pieces. (You can speed up cooling process by placing it in the freezer for a few minutes) Meanwhile, cook quinoa according to package directions and let cool. (Speed this up by transferring to a bowl, fluffing with a fork to release steam and refrigerate) Whisk together all vinaigrette ingredients. Assemble all salad ingredients in a large bowl and toss gently with vinaigrette. Enjoy! #salad #saladtiktok #spring